Fudge-Glazed Cheesecake with Praline Sauce

This luscious cheesecake with chocolate, caramel and pecans was inspired by the popular "turtle" candies.

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  • prep time 30 min
  • total time 6 hr 15 min
  • ingredients 11
  • servings 16
 

Ingredients

Crust

1
cup crushed creme-filled chocolate sandwich cookies (10 cookies)
1/4
cup chopped pecans
1
tablespoon margarine or butter, melted

Filling

2
(8-oz.) pkg. cream cheese, softened
1/2
cup sugar
1/4
cup whipping cream
2
eggs

Glaze

2
oz. semi-sweet chocolate, cut up
2
tablespoons whipping cream

Sauce

1
cup caramel ice cream topping
1/2
cup pecan halves, toasted*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Line 8 or 9-inch round cake pan with foil. In large bowl, combine all crust ingredients; mix well. Press in bottom of foil-lined pan. Bake at 325°F. for 8 minutes.
  • 2 Meanwhile, in large bowl, beat cream cheese until smooth and creamy. Gradually beat in sugar and cream. Add eggs 1 at a time, beating well after each addition. Pour into partially baked crust.
  • 3 Bake at 325°F. for 35 to 45 minutes or until center is set. Cool in pan on wire rack for 1 hour or until completely cooled.
  • 4 In small saucepan, combine glaze ingredients; cook over very low heat until chocolate is melted, stirring constantly. Spread over cheesecake. Cover; refrigerate at least 4 hours or overnight.
  • 5 Just before serving, in small bowl, combine sauce ingredients; mix well. To serve, lift foil-lined cheesecake from pan; remove foil. Place cheesecake on serving plate; cut into wedges. Serve with sauce. Store in refrigerator.
  • 1 Heat oven to 325°F. Line 8 or 9-inch round cake pan with foil. In large bowl, combine all crust ingredients; mix well. Press in bottom of foil-lined pan. Bake at 325°F. for 8 minutes.
  • 2 Meanwhile, in large bowl, beat cream cheese until smooth and creamy. Gradually beat in sugar and cream. Add eggs 1 at a time, beating well after each addition. Pour into partially baked crust.
  • 3 Bake at 325°F. for 35 to 45 minutes or until center is set. Cool in pan on wire rack for 1 hour or until completely cooled.
  • 4 In small saucepan, combine glaze ingredients; cook over very low heat until chocolate is melted, stirring constantly. Spread over cheesecake. Cover; refrigerate at least 4 hours or overnight.
  • 5 Just before serving, in small bowl, combine sauce ingredients; mix well. To serve, lift foil-lined cheesecake from pan; remove foil. Place cheesecake on serving plate; cut into wedges. Serve with sauce. Store in refrigerator.

EXPERT TIPS

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Expert Tips

* To toast pecans, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
9g,
9%
),
Cholesterol
65mg
65%;
Sodium
210mg
210%;
% Daily Value*:
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.